Rice and chicken in sauce Duplicate recipe

First course recipes  •  Risotto  •  Poultry

Difficulty: 1/3 - Servings 4 people - Prep Time: 100 min - Cook time: 80 min

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Directions
1.

Peel and wash all the vegetables.
Cut the chicken (eviscerated, flamed and washed) into pieces; put it in a saucepan along with the carrots, celery and onions cut into small pieces.
Pour a liter of water, add salt, bring to boil, skim, add the herbs and spices bunch, cover and cook over low heat for about 40 minutes.

2.

Scrape the mushrooms, wash and cut them into strips. Put them in a pan with 20 g of butter, the juice of half a lemon, half a glass of water and a pinch of salt and cook for 5 minutes, stirring with a wooden spoon.

3.

Put plenty of water in a pot, bring it to boil, salt, then add the rice and cook for 16 minutes. Drain, transfer it to a serving plate, and sprinkle with 50 g of butter in flakes, cover with a sheet of aluminum foil and place in oven (to 150°) to keep it warm.

4.

Remove the chicken from the saucepan, put these too in a warm place and pass the broth and vegetables through a sieve.
Toast the flour in a saucepan with 50 g of melted butter, add 500 ml of stock and cook the sauce for 10 minutes over low heat, stirring constantly. Out of fire, add the cream and the egg yolks. Stir and heat gently without boiling

5.

Arrange the chicken on the rice, surround them with mushrooms, pour over the hot sauce and serve immediately.

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Recipe of Giordana

Inserted 07/03/2014

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